Yayas Leche Nevada Food

YAYA'S LECHE NEVADA

Yaya's Leche Nevada image

This is a wonderful fresh dairy dessert. Great for summer! It is best described as poached merangues in a creamy custard. It looks beautiful served individually in margarita classes with a sprig of mint on top. I have not tried to make a parve version with soymilk but I think it would work just fine.

Provided by KosherT

Categories Dessert

Time 4h

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 cups milk
4 eggs, divided
1/2 cup sugar
3 tablespoons sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract

Steps:

Whip the egg whites and 3 tablespoons of sugar to make a merangue with hard peaks.
Boil the milk and 1/2 cups of sugar in a medium sized pot. Make sure the milk does not boil over. Note: We don't like this dessert very sweet in my family, but you may want to use more than 1/2 cup sugar.
Drop the merangue into the boiling milk, tablespoon by tablespoon. The merangue dollops will expand when cooked. Make sure to turn each one over in the milk at least once so that it cookes evenly on all sides. They cook very quickly.
Lift the merangues out of the milk with a slotted spoon and place in a large storage container.
Dissolve the corn starch in a little bit of cold water and pour into the milk/sugar mixture, which should still be over the stove. Stir for about 3 minutes on medium-high heat. Remove from heat.
Add egg yolks and vanilla extract, whisking rapidly to avoid clumping as the yolks cook. Pour the custard over the merangues.
Chill for at least 3 hours before serving.

Nutrition Facts : Calories 386.9, Fat 13.7, SaturatedFat 7.1, Cholesterol 220.2, Sodium 191.5, Carbohydrate 51.8, Fiber 0.1, Sugar 34.7, Protein 14.3

YAYA'S SWEET & SOUR MEATBALLS

Yaya's Sweet & Sour Meatballs image

Make and share this Yaya's Sweet & Sour Meatballs recipe from Food.com.

Provided by Misha Solomon

Categories Meat

Time 1h50m

Yield 4-5 serving(s)

Number Of Ingredients 11

Ingredients

1 lb minced beef or 1 lb minced veal
1 (10 ounce) can tomato soup
1 (5 1/2 ounce) can tomato paste
2 onions, diced
1 lemon, juice of
salt
pepper
garlic powder
1 egg
1/4 cup breadcrumbs
4 -6 tablespoons brown sugar, to taste

Steps:

Add breadcrumbs, salt, pepper, garlic powder and egg to minced meat (if you wish, you can add a bit of water) Roll into balls and set aside Brown diced onions in olive oil until golden in large skillet with a lid Brown the balls and gently turn them until evenly browned.
During this step you can keep skillet covered, which prevents the balls from sticking.
Add soup, paste, lemon juice, brown sugar and cover.
Cook on low heat, mixing occasionally for 90 min.
Serve with mashed potatoes or rice (recipe can be easily doubled or tripled).

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